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Bistro Beef Salad

http://www.eatingwell.com/recipes/bistro_beef_salad.html

From EatingWell:  November/December 1994, The EatingWell Healthy in a Hurry Cookbook (2006)

Shallot vinaigrette unifies a simple salad of leftover beef, potatoes and cherry tomatoes; serve with a loaf of crusty whole-wheat bread and a glass of Cabernet.

4 servings | Active Time: 15 minutes | Total Time: 25 minutes

Ingredients

• 4 red potatoes, scrubbed and cut into quarters (1 pound)
• Salt, to taste
• 2 tablespoons chopped shallots
• 2 tablespoons white-wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
• 2 tablespoons cold water
• 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper, to taste
• 1 large head red leaf lettuce, torn (8 cups)
• 2 cups red or yellow cherry tomatoes, cut in half
• 12 ounces cooked roast beef, or steak, thinly sliced

Preparation

1. Place potatoes in a medium saucepan and cover with lightly salted water by 1 inch. Bring to a boil over medium heat and cook until tender, about 15 minutes.
2. Meanwhile, whisk shallots, vinegar, mustard, parsley, tarragon and water in a small bowl. Slowly whisk in oil. Season with salt and pepper.
3. Drain the potatoes and rinse with cold water. Divide lettuce among 4 plates; arrange the potatoes, tomatoes and beef on top. Drizzle with the dressing and serve.

Nutrition

Per serving : 355 Calories; 15 g Fat; 5 g Sat; 7 g Mono; 69 mg Cholesterol; 25 g Carbohydrates; 28 g Protein; 3 g Fiber; 283 mg Sodium; 615 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 3 lean meat, 1 fat